A reliable tool based on near-infrared spectroscopy for the monitoring of moisture content in roasted and ground coffee: A comparative study with thermogravimetric analysis
Alessio Tugnolo, Valentina Giovenzana, Cristina Malegori, Paolo Oliveri, Andrea Casson, Matteo Curatitoli, R. Guidetti, R. Beghi
Topics & Concepts
Thermogravimetric analysisWater contentNear-infrared spectroscopyMoistureChemistryEnvironmental scienceAnalytical Chemistry (journal)ChromatographyPhysicsGeologyOrganic chemistryGeotechnical engineeringQuantum mechanicsSpectroscopy and Chemometric AnalysesCoffee research and impactsFood Drying and Modeling